Another great low carb dessert recipe. Serve cold with fresh fruit ice-cream. Small servings are advised as this is a very rich dessert.

Ingredients

Base

100g melted butter

2 cups Almond meal

1 tbsp Almond butter

Filling

4 Eggs plus 1 egg yolk

500g Cream cheese (regular)

200g Coconut cream

1 tbsp Vanilla essence

3 tbsp Natvia

4 Limes (juiced)

Instructions

Mix butter, almond meal and almond butter together and press into a 25cm springform tin, line with baking paper. Refrigerate for 1 hour.

Beat together all filling ingredients until smooth. Pour over cooled base. Bake for 1 hour at 160 degrees, or until firm to touch and browned on top. Best refrigerated overnight and served at room temperature the next day.